- 5 months ago
Discover the fascinating secrets of ordinary kitchen tools and how they can elevate your cooking game. From hidden measurement features in spaghetti spoons to the surprising functions of your stove drawer, these clever designs were created to solve common kitchen challenges. This video reveals how you can make the most of your utensils and avoid kitchen mishaps. Plus, find out about the safety feature on blenders that could protect you from accidents. Unveil the hidden engineering that transforms your cooking experience!
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00:00You have no idea what really happens behind the scenes of our favorite foods, and trust me, the reality might
00:08be a bit hard to swallow.
00:10Think bee vomit, crab sticks with a hint of insect flair, and fancy coffee beans that have been, uh, popped
00:18by a weird animal.
00:19Today, we're diving deep into the bizarre processes that bring our favorite foods to our table, so get ready to
00:27rethink your grocery list.
00:31The next time you eat waffles, just remember that the honey you're putting on top is the result of some
00:37serious and pretty gross teamwork.
00:40Sorry to break it to you, but honey is bee vomit. Well, sort of.
00:44See, it all starts with nectar. Bees buzz around, gathering this sweet stuff from flowers.
00:50Then they stash it in their crop, also known as the honey stomach, which is like a pit stop before
00:56digestion.
00:57But, here's where it gets gross. After a hard day's work, a bee heads back to the hive and basically
01:04throws up the nectar into another bee's mouth.
01:07It's like they're playing a bizarre game of hot potato.
01:10The nectar passes from bee to bee, each one adding its own touch with digestive enzymes.
01:16Ugh.
01:17Once the nectar is sweetened up and partly digested, it's time to stash it in the honeycomb.
01:23The problem is that the nectar is still a bit watery, so the bees get to work flapping their wings
01:29like tiny fans to speed up the evaporation process.
01:32When most of the water's gone, they seal it up with this gooey substance from their bellies, which hardens into
01:38beeswax, creating the perfect honey vault.
01:41And there you have it. Honey.
01:43That golden sticky goodness we all love and maybe feel a bit icky about now.
01:51It is kind of funny how we can't stand it when we find hair on our plate at a restaurant,
01:56though we happily chew on a product that basically can't be made without lots of hair.
02:01To make chewing gum, well, chewy, people use lanolin, which is a waxy secretion produced by sheep's sebaceous glands.
02:09This thing helps sheep to keep their wool and skin waterproof, so it's kind of like human sebum.
02:16You know, that greasy stuff that makes your hair all oily and gross?
02:20When you check out the back of a chewing gum packet, you probably won't see lanolin listed, but trust me,
02:26it's probably there.
02:28Turns out companies aren't always required to spill all the beans on the ingredients, so lanolin can slide in as
02:34a secret ingredient.
02:35If you're not into the whole idea of chewing on sheep's oily stuff over and over again, the best option
02:41is to go for vegan gum.
02:43And hey, you might want to check out your skincare products, too.
02:47Turns out body creams and lotions can also pack a lanolin punch.
02:53Not much of a chewing gum fan now, huh?
02:56I get it, but how about gummy candies?
02:59It's hard to resist these wobbly colorful temptations, but cute little bears, worms, and cola bottles have a dark secret.
03:07Turns out, eating these sweets is actually not that different from chewing the bones of a chicken wing.
03:13See, gummy candies are essentially made with corn syrup, sucrose, starch, water, and the main ingredient, gelatin.
03:21But the nasty part is that the production of gelatin starts with boiling up the bits that no one wants
03:27to think about,
03:28like skin, tendons, ligaments, and mainly bones, usually from pigs or cows.
03:34Sometimes your candies even include fish skin and scales.
03:37That's nasty.
03:39The whole idea is to take out collagen, the body's most abundant protein.
03:44Collagen is great for strengthening tissues, which makes it perfect for giving candy that chewy texture.
03:50Our love affair with them dates back to the 1860s, so I know it's hard to stop.
03:55But if having candies of animal bits is a no-no for you, you can always try the ones made
04:00from agar agar.
04:02This plant-based gelatin replacement is made from seaweed.
04:06But hey, thinking about it, you might find that gross, too.
04:12It's time to talk about the imitation crab, also known as surimi, or the hot dog of the sea.
04:18This nickname makes perfect sense, as it's made from a mishmash of ingredients like fish scraps, starches, and flavorings.
04:26These things are ground, mixed, and shaped into those familiar and delicious red sticks.
04:31If you think this idea came along with industrialization, think again.
04:37The truth is, surimi's origins go way back to ancient times when East Asian fishermen whipped it up from leftover
04:44fish bits
04:44to offer a more budget-friendly seafood alternative.
04:48But things got a little fishy over the years.
04:51To give imitation crab that vibrant, I-just-came-from-the-ocean look, brands often add red food coloring to
04:59those sticks.
05:00The thing is, some of them use something called carmine, a coloring made from crushed cochineal insects.
05:07Yep, I'm talking about bugs originally from the American continent that are about 0.2 inches long,
05:13and they're squished up to make a bright red dye.
05:16This practice dates back to the 16th century, when it was used for coloring fabrics.
05:21But nowadays, this red coloring is in all sorts of food and drinks,
05:25like ice cream, strawberry milk, maraschino cherries, and fake crabs.
05:30So, next time you eat Japanese food, just remember,
05:34surimi is a seafood imposter with a hint of buggy sparkle.
05:40Need a break?
05:41Like, how about a cup of coffee?
05:44But before you say yes, you might want to ask if it's Kopi Luwak.
05:48This coffee is often known as one of the rarest and most expensive in the world,
05:53but its story might leave you feeling a bit, well, let's just say it's not your average cup of joe.
05:59Kopi Luwak coffee comes from Indonesia, where it's made in a rather unconventional way.
06:04It all starts with these small creatures called civet cats,
06:08or more specifically, the Asian palm civet.
06:11These animals have a thing for coffee cherries.
06:14They munch on the ripest, juiciest ones they can find.
06:17Now, here is where things get interesting, or gross, depending on your perspective.
06:23After the civet cat has had its fill,
06:25the coffee cherries go through the animal's digestive system and get pooped out.
06:29But, miraculously, the coffee beans are not digested and survive the journey,
06:34coming out the other end intact.
06:36Yay, I guess.
06:38Once they are, uh, retrieved, the beans are cleaned,
06:43roasted and brewed into what is considered a delicacy in some circles.
06:47Since the fermentation process happens inside the civet cat's stomach,
06:51this supposedly gives Kopi Luwak its unique flavor profile, but I might pass.
06:59Last on the list, oranges.
07:02Yeah, you probably know they come from those not-so-shady orange trees,
07:06but let's zoom in on orange juice, especially the bottles you grab from supermarkets.
07:11Sure, it is a vitamin C powerhouse, but those juices can also be a sugar bomb.
07:17A small bottle of OJ can have about 8 teaspoons of sugar.
07:22But here's where it gets even juicier.
07:24Even brands claiming to be 100% orange juice aren't all they seem.
07:30Freshly squeezed OJ has a short shelf life,
07:32so manufacturers suck out the oxygen to make it last longer.
07:36The problem is, this process makes the natural flavor disappear.
07:40To fix that, they add flavor packs made from chemical copies of orange essence and oil.
07:47Oh, and there's more.
07:49Pesticides.
07:49Yeah, those nasty chemicals sprayed on orange skins to keep bugs at bay.
07:54When the whole orange, skin and all, gets squished for juice,
07:57those pesticides can sneak in too.
08:00Some of these chemicals mess with your nervous system,
08:02and you definitely don't want that.
08:04But hey, don't kick orange juice out of your morning routine just yet.
08:08It's a refreshing and tasty way to start your day,
08:11loaded with vitamins, minerals, and antioxidants that are good for you.
08:14Just ditch laziness and squeeze those oranges yourself.
08:18Great!
08:18Fresh orange juice free from added sugars and additives is coming right up.
08:25The cylinder on the end of a cable is sitting there, useless as it might seem.
08:30In fact, this is a ferrite bead that assists with many electrical wires to reduce electromagnetic interference.
08:39Electrical wires act like unintentional antennas, broadcasting the EMI.
08:46There's a reason why the spinning wheel inside their microwave is circular.
08:50A circular object will evenly distribute the heat as opposed to a rectangular and square one.
08:56When you place containers of these shapes inside,
08:59the energy is focused on the corners,
09:01rather than spread evenly like in a round container.
09:06The temperature gauge on a toaster is commonly used to determine how crisp you like your toast,
09:12but the other, more specific use for the gauge was for the different types of bread.
09:17White and sweet types of bread heat up much faster as opposed to heavier brown and rye ones.
09:23The older bread is, the more time it will need in a toaster to ensure the golden brown results you're
09:30looking for.
09:32Most ovens give you the option of leaving the door ajar when broiling a dish inside.
09:38You probably think the goal here is to help cool down the oven after use.
09:42In reality, its purpose is to focus on cooking the top of the dish and to ensure a crusty layer.
09:50Controlling the build-up of heat and steam by releasing it through the slightly ajar door
09:55gives you the desired result without cooking the entire dish to a crispy end.
10:01You probably have noticed that your dishwasher has specific areas for different types of cutleries and dishware.
10:08But all the dishware pieces should be facing towards the center and not all in one direction.
10:13What types of foods were on the plates will also determine where they should be located in the racks.
10:20As the middle of the machine gets the strongest spray,
10:23carb-based stains from tomatoes and potatoes should be placed there.
10:28The detergent is more focused on the outside during the clean,
10:31creating a waterfall-like cleanse.
10:35That's why protein-based stains, like from eggs for example, should be stacked there.
10:42Ceiling fans push cool air down on a hot day, circulating the room.
10:47But they can serve you during the winter just as effectively if you flick that switch on the side or
10:52use the pulley.
10:54So if you want to save some money on heating and try to quickly warm up your room on a
10:58cold day,
10:59turn the fan on.
11:00It will push the air up and spread the warm air around,
11:03more effectively warming the room up.
11:07Do you still use sticky notes instead of those fancy new apps on all possible gadgets?
11:12Welcome to the club!
11:14Regardless of what you use them for, they can annoyingly curl up.
11:18If you've had this issue, it's because you've peeled them from the bottom upwards.
11:23Doing it this way causes the curling.
11:25Peeling them from the side will ensure they remain flat, ready to remind you of your daily tasks.
11:32Did you know that can openers weren't invented until 50 years after preservation cans had been readily available?
11:39So how would it be possible to open a can?
11:42There are a couple of alternative methods just in case you've misplaced your trusty opener.
11:47All you need is a metal spoon.
11:50Set the can down on the counter.
11:52Hold onto it firmly and grasp the head of the spoon tightly.
11:56Apply pressure and vigorously rub the edge of the can's top over a small area.
12:02It takes time, but as you continuously rub, a small indentation soon opens a hole.
12:08Once the hole is wide enough for the spoon's tip,
12:10pry the lid upwards and keep going along the edges,
12:13until you can finally access the hard-earned meal within.
12:18Most toilets rely on water pressure and gravity to function,
12:22so a power outage will not affect them.
12:24But if yours does need electricity to function,
12:27you must be worried about using it when the power is out.
12:31The good news is, the power is only used to fill the toilet and not to flush it.
12:36As the flushing mechanism will still work,
12:38open the toilet tank and pour in a couple of gallons,
12:41and you're free to flush away whatever you need to.
12:45Blockages in shower drains occur over a long period of time.
12:49It's inevitable.
12:50We lose 50 to 100 hairs a day,
12:53and many of them will endeavor to reside within our shower drains.
12:57Hair only forms the foundations of the blockage,
13:00and this attracts the buildup of various other things.
13:03A great life hack is to use your vacuum cleaner
13:05and put the nozzle in the hole once removing the plug.
13:09Apply a wet cloth around the nozzle, ensuring air cannot escape.
13:13The vacuum will suck up the blockages a lot easier.
13:16This will help avoid any extra costs from plumbers,
13:19as they themselves use this technique.
13:23To make your candles last longer,
13:26trim their wicks multiple times
13:27and keep them as far away from water and moist as possible.
13:31It will guarantee that your candle's wax stays firm and steady
13:35and continues to burn slower for a longer period of time.
13:40The empty space between the panes of the oven door is there for a reason.
13:44You can stick a brush in there to clean the oven door glass.
13:48It's easy to access this space through the bottom of the door,
13:51open the lower shelf,
13:53then push the brush through the hole.
13:56While you're parking in a garage,
13:58you might find it difficult to determine how close to it you need to be.
14:02Not all cars have sensors,
14:04ensuring you keep the right distance
14:06before the bumper makes an indentation on the wall.
14:09Applying a rope with a tennis ball from the ceiling at the right distance
14:13will help you learn the best distance to park from the wall.
14:17We've all been told to loosen a lock with WD-40 or lubricant.
14:21Yes, we all know we should have these around the house.
14:24But in case you don't,
14:26a great alternative is drawing with a gray lead pencil along the edges of the key
14:30and then putting it into the lock.
14:33Continue doing this until the keyhole has been adequately lubricated
14:37and the key functions smoothly.
14:40Pliers are prone to damage when you use them to adjust faucets and shower heads
14:44and are also difficult to grip.
14:47Take a couple of pieces from the end of an old garden hose
14:50and attach them to the jaws of the pliers.
14:53You'll find a huge improvement with grip and will avoid wear and tear.
14:58You can find a good use for discarded rubber for different things around the house.
15:03When fed up with tightening or loosening with a screwdriver,
15:07try using a simple rubber band.
15:09Place part of it into the screw grip
15:11and the screwdriver will have far greater traction.
15:16Moving cement blocks isn't safe for your lower back.
15:19Even with a wheelbarrow,
15:21it can be a risky process to place the cement onto the ground without causing damage.
15:26Three simple cylinder pipes can make a world of difference,
15:29regardless of the size of the block.
15:31Try lifting the edge onto the first pipe with a pry bar,
15:34then pushing and maneuvering as you gradually direct the three pipes towards the desired location.
15:41Just make sure you're not doing this on a slope.
15:45That first strike on a nail can be a great success or will result in a throbbing thumb.
15:51A bobby pin is perfectly shaped to hold a nail in place,
15:55allowing for your hand to be clear out of harm's way
15:57and for you to strike the nail without fear.
16:01Use a crayon instead of a pen or pencil while working with a wet saw
16:06to ensure the markings are not removed.
16:08They will also be easier to see under the murky water.
16:14Checking the drains on the roof and determining when they need to be cleaned
16:18can take a lot of time.
16:20Using duct tape, attach a mirror on the end of a long broom
16:24and review whether the drains need to be cleaned.
16:27To further assist with your balance as you check on the gutters,
16:31attach a pair of old trainers to the end of the ladder.
16:34The spread of the shoe and its grip will ensure a further level of safety.
16:40Liquid caulk normally comes in huge tubes, so you can never use it all at once.
16:45The hardened tips of liquid caulk create blockages.
16:48Grab a used cork and drill through it to make a perfect lid,
16:52concealing the liquid caulk.
16:54Now it's ready to be used again with no blockages.
16:59Want to pour yourself a drink before we begin?
17:01Just make sure not to grab the glass with your palm.
17:04Yep, that's right.
17:05The glass has a stem for a reason.
17:07Touching the glass bowl with your hands will alter the drink's temperature,
17:10and it will get warmer much sooner.
17:13While we're in the kitchen, let's check out your fridge.
17:16Most of those come with designated areas in the door shelves for eggs,
17:20but this may not be the best solution for storing them.
17:24The temperature in the door shelves tends to be a bit higher than in the fridge itself,
17:28so it's not the best place to store delicate types of food, like eggs or dairy.
17:33Make sure to remember that after your next trip to the supermarket.
17:37Also, while we're still browsing items in the fridge,
17:40did you know that waiting for food to cool down before refrigerating it may be bad for it?
17:45Keeping food at room temperature for more than two hours can increase its chances of going bad.
17:50So, pop it in as soon as possible.
17:53Just make sure to divide your food into smaller batches to help it cool down quicker.
17:58What's that in your fridge I just saw?
18:00Chocolate?
18:01Well, that's a big no-no.
18:03Regardless of the season, remember to never store chocolate in the fridge.
18:07The lower temperatures inside can cause the chocolate flavor to dull.
18:11Also, who wants to eat rock-hard chocolate anyway?
18:15When it comes to breakfast, next time you boil an egg,
18:18try putting a teaspoon of baking soda into the water when boiling.
18:22The eggshells will peel off way easier.
18:25Another tip is to crack the egg on one end and run it under the tap.
18:30The water stream will help peel off the shell faster and with way less of a mess.
18:35Fan of smoothies?
18:37Bet you didn't know there's actually a correct way to load up your blender.
18:40Start with the liquids, then pile up the solids as you go.
18:44The motion created by the movement of the liquids will ensure a smooth, clump-free, delicious breakfast or snack.
18:51After that, you can clean it by simply adding some dishwashing soap and some water and letting it blend away.
18:57No need to add it to the dishwasher anymore, since the full cycle of the dishwasher can damage the metal
19:02plates on the blender.
19:04If you're ever in the mood for a peanut butter sandwich, but the peanut butter is all split, with the
19:10oils on top, remember, there's a correct way to store it.
19:13Placing the peanut butter jar upside down in your cupboard will ensure the oils are spread out evenly.
19:20Love a good steak but never get a perfect consistency?
19:23You're probably digging in too soon.
19:25You have to let the meat rest after cooking for at least 10 minutes before you start cutting it.
19:30Using the right knife will also give you better results.
19:34A sharp knife will ensure you don't lose any of those lovely meat juices.
19:39It's pasta night.
19:40Ever wondered why there's a hole in the middle of the spaghetti spoon?
19:44Turns out you can use that hole to check how much pasta to cook per person.
19:49Now you know exactly how much of it to boil for that special marinara sauce of yours.
19:54When using non-stick pans, never use metal utensils.
19:58Go for wooden or plastic ones instead.
20:00The metal will be way too rough on the surface of your pans and can actually damage the non-adherent
20:05surface.
20:06Are you a leftovers for dinner type of person?
20:09Aren't we all?
20:10Quick tip for reheating your dinner in the microwave.
20:13Try spreading the food around the edges of the plate.
20:16Microwaves are indeed designed to heat food as evenly as possible.
20:20But not if the food is piled up.
20:24Ever try to take out a single Tic Tac from the tiny container?
20:28Just turn the box on its side.
20:29There's a cleverly designed slot on the plastic top precisely for that.
20:34No more shaking the Tic Tac box like a maniac.
20:37If you're up for some music but don't have a speaker around, don't worry.
20:41Placing your phone in a cup or bowl will amplify the sound and make your experience so much better.
20:48In a hurry, and your phone is running out of battery, there's a simple way to reduce the charging time.
20:54Simply set the phone to airplane mode.
20:57You'll see.
20:58It'll charge up to 100% in no time.
21:00We all keep our phones in all sorts of places.
21:03Our pockets, bags, under our pillows.
21:06Hence, a lot of fuzz or lint can get stuck in the charging port.
21:10For safety reasons, turn the phone off before cleaning it.
21:13You can use specifically designed tools for cleaning the charging ports, speakers, or a microphone.
21:19Just be sure to be gentle.
21:22Nice desk you got there.
21:24Did you know that those little legs on the back of the keyboard are actually there to help you see
21:28the keys better?
21:30However, if you can type without having to look at the keyboard, don't use them to lift the keyboard up.
21:34This position can damage your wrists when using for a long period of time.
21:40If you like to keep your things organized and prefer to use sticky notes, just make sure to remove them
21:45from the notes cube from side to side to prevent curling.
21:49We all feel a little overwhelmed when it comes to storage, especially linens.
21:54One easy way to make sure you'll never get mixed sheets is to store each set in the matching pillowcase.
22:00Not only will you get easy access to each set, but it's way nicer to look at on the shelves.
22:06When it comes to storing clothing, people use wooden hangers for more than just aesthetic reasons.
22:11They may be bigger and heavier than plastic ones, but they also help repel moths.
22:16Keep that in mind, more so when storing winter clothes.
22:20Were you ever curious about that one extra loophole in your running shoes?
22:25That one just next to your ankles?
22:27Well, turns out it's there for a reason.
22:30The tighter the laces on your shoes, the less likely you are to get blisters.
22:34Always fit your shoes correctly and use that extra loop in the shoes if needed before you go for a
22:39run.
22:41Your dress shirts have a tiny secret too.
22:43On the inside of the shirt, right between the shoulders, there's a tiny loop that you can use to hang
22:49the garment whenever you don't have a hanger lying around.
22:53Nothing can ruin a good vacation more than unorganized baggage.
22:57To make sure you never have to stuff your luggage with a huge pile of random clothes,
23:03instead of folding, try rolling your stuff and placing it neatly in the baggage.
23:08This way, you save a lot of space.
23:11You have easy access to everything you need, and your clothes will be less wrinkled.
23:18Not to be intrusive, but there's a bunch of things I'd like to show you in the bathroom as well.
23:24Wash your hands for at least 20 seconds each time to get rid of all the germs.
23:29To save the effort, open and close the tap with your wrist if possible.
23:34There you go.
23:35Squeaky clean hands for a longer period of time.
23:39Always brush your hair from the bottom if you want to get rid of any knots.
23:44Brushing your hair from the top will only cause more damage.
23:49When it's time to wash your hair, be sure to concentrate the shampoo on the scalp.
23:55Be careful though, never to apply the shampoo directly to your head.
23:59Lather it a bit with some water between your hands before you start massaging it in.
24:05You can skip shampooing the lengths of your hair unless they're really dirty.
24:10The foam that goes down from your scalp is sufficient to clean that portion.
24:15Take good care of your loofah as well.
24:17Leaving it in a moist, warm shower can increase its chances of gathering all sorts of nasty bacteria.
24:25Either throw it in with your laundry once a week, or let it soak in a solution with diluted bleach.
24:32We're sure you always moisturize after your shower, but there's a correct way to do that too.
24:38Don't add too much cream on your face, and make sure to tap, not rub it in.
24:44Your skin will thank you for it.
24:47You don't have to be a dentist to know how important flossing is.
24:52Next time, try tying your floss in a knot.
24:55With the added tension and grip, your teeth will be cleaner in no time.
25:03Imagine you just woke up in a world where all the chocolate you can eat is pink.
25:08That beautiful, glowy, ruby chocolate instantly creates sparkles in your eyes.
25:14And before you know it, your mouth is watering.
25:17You grab the pink chocolate between your hands and finally take a bite out of this piece of art.
25:22Hmm, it tastes good, but it doesn't really taste like chocolate.
25:28There's a widespread debate on whether pink chocolate is the fourth type of chocolate or not.
25:34We have dark, white, milk chocolate, and now ruby?
25:38Not exactly, but don't worry, we'll understand why.
25:43Ruby chocolate appeared on the market in 2017 through a Swiss-Belgian company called Berry Calibut.
25:49How they make chocolate pink is a manufacturing secret, but they did open up a little about the process.
25:56You might not know this, but it takes a while before you can get from a cocoa bean to a
26:01chocolate bar.
26:01After harvesting the cocoa pods, one has to dry and ferment the cocoa beans.
26:07This process of fermentation is usually what gives the chocolate its rich and complex flavor.
26:13Then, you have to roast the beans, which is when they'll acquire the dark chocolate color we're used to.
26:19After grinding the beans into cacao nibs, the last part of the process involves melting the nibs into a type
26:25of chocolate sauce
26:26that will be mixed with sugar, butter, milk, or whatever you wish to mix it with.
26:32Some beans are naturally purplish, and they change into a darker color during the fermentation process.
26:38But, to make ruby chocolate, manufacturers have to halt the fermentation somewhere in the middle.
26:44That's how they preserve some of their original purpleness,
26:47which added with a few other secret ingredients, can become pink.
26:52If this video is stimulating your taste buds, you can go outside to the nearest convenience store and look for
26:58a ruby KitKat.
26:59You'll probably notice that pink chocolate has a similar texture to white chocolate,
27:04but it has a slightly sour and fruity taste.
27:07That's probably due to the fermentation process we just talked about.
27:12In case you can't find a pink KitKat outside,
27:15there's another recipe that gets close enough to the original ruby chocolate taste.
27:20According to chocolate expert Angus Kennedy, you can chew on a piece of white chocolate.
27:25Add some raspberries and a little piece of milk chocolate.
27:28That's more or less what a ruby chocolate bar will taste like.
27:32Oh, fun fact, there's also a wide debate on whether white chocolate is actually chocolate or not.
27:38Scientists argue that we can't call it white chocolate because it doesn't have any cocoa beans in it.
27:43White chocolate is simple cocoa butter mixed with sugar and has some vanilla to add to the flavor.
27:49Other studies say that what is legally required to call something chocolate is a simple percentage of cocoa fat.
27:56And if that is indeed the rule, well, then white chocolate could be called chocolate, no problem.
28:03Anyways, why did pink chocolate get so popular?
28:05The thing is that we don't eat only with our mouths.
28:09Eating involves all of our senses.
28:11The size, shape, color, and surface texture all play an important part in how appealing a food might be to
28:18us.
28:19The smell will also determine a lot of our eating desires.
28:23Crazy as it might seem, the smell of something can already activate your taste buds.
28:28But primarily, we eat with our eyes.
28:31I mean, look at this beautiful pink chocolate ganache and this ruby chocolate mousse.
28:37It's aesthetically pleasing and looks like you're about to eat one of the colors of the rainbow.
28:42Yum!
28:44Eating with our eyes has been a reality for us humans since the beginning of time.
28:49Let's take our primate ancestors as an example.
28:52Science speculates that primates might have developed a trichromatic vision to spot the nutritious and colorful fruits among the dark
28:59green canopy.
29:01I'm betting that even looking at all these delicious images of food is making you crave the things we're talking
29:07about.
29:08But our brains aren't all that smart when it comes to eating, and we're easily tricked.
29:12For example, if you drink a pink liquid that tastes like a banana,
29:16it will take a while for your brain to process it correctly, as your normal expectation is for the drink
29:22to taste like strawberry.
29:25Another study shows how our brain perceives roughness as a quality of healthy eating, even when that's not exactly the
29:31case.
29:32If I gave you a piece of rough brownies and soft ones and asked you to eat the ones with
29:38fewer calories,
29:39you'd probably choose the rougher ones.
29:42This study from the Journal of Consumer Research shows that foods with rough textures feel heartier and healthier,
29:49even if they have the same nutritional value as softer versions.
29:53That's why we eat granola bars and trail mixes thinking we are eating super healthy when they are very high
29:59in calories.
30:01Even today, we are masters at eating with our eyes.
30:04Social media stimulates the first thing you do once you order food is to take a picture of it.
30:09The prettier the plating and the food itself, the more likes a person is likely to get,
30:14and the more a restaurant owner can sell dinner platters.
30:19On the bright side, it seems like cuisines all over the world are getting more and more inventive.
30:24Have you ever heard of a rainbow bagel?
30:27The internet was obsessed with this bagel a few years ago, and rightly so.
30:31The dough of this pastry looks more like Play-Doh than something edible.
30:35But it's a spectacle for the eye and extremely popular amongst young children and adults alike.
30:41It's like eating sunshine, one of its admirers says.
30:45The brighter the colors, the better in this case.
30:49And what about edible everyday items like a hairbrush?
30:53I swear this is a cake inside.
30:56As much as it might feel weird to eat a hairbrush cake, it's also very cool.
31:00This new social media trend is pretty surprising and filled with odd edible items,
31:06such as edible Polaroid cameras, edible hand soaps, edible water bottles, edible handbags.
31:12Really, the list goes on.
31:14Acai bowls are also pretty popular today in the social media world.
31:18That luscious shade of bright purple topped with perfect rows of granola, pumpkin seeds, and oats
31:24makes my mouth water just by looking at it.
31:27But cuisine is getting a little bit exaggerated to grasp the attention of consumers around the world.
31:33I'm thinking here about Burger King's Quintuple Burger.
31:37It's 5 Whopper patties, 5 slices of cheese, and 5 rows of bacon.
31:43You get the picture.
31:44It's over 2,000 calories in just one burger,
31:48which is more or less the nutritional amount an average person needs to consume per day.
31:53It's certainly shocking when you look at it.
31:56Imagine eating it!
31:58Still, our need for food to be aesthetically pleasing has its downsides.
32:02In supermarkets, we tend to choose those fruits and vegetables that we consider perfect.
32:07But this means that a lot of the ugly food gets thrown in the trash because nobody wants to buy
32:12them.
32:13Sure, we eat with our eyes.
32:14But it's important to be aware that just because a fruit came twisted or weird-looking,
32:19that doesn't mean it won't meet our nutrition needs.
32:23A Singaporean project called Ugly Food is trying to make a difference.
32:27People can buy blemished food in their online grocery stores.
32:31According to the company, consumers are invited to increase their acceptability threshold.
32:36Another project that's changing the meaning of the quote,
32:39we eat with our eyes, are restaurants that offer blindfolded dinners.
32:43Since 1999, restaurant owners have offered their clients the experience of eating without using their sight.
32:51Naturally, this experience heightens the other senses, like taste and smell.
32:56A 2002 study also shows that those that eat blindfolded can eat up to 22% less than those that
33:03see what they're eating.
33:05According to this study, blindfolded people would get satisfied much sooner than those that weren't.
33:11This would literally mean that our eyes are bigger than our stomach.
33:15Meaning that if the food looks appealing to our eyes,
33:18we could be driven to take much more than we normally manage to eat.
33:23Good food should never go to waste, and KitKat manufacturers stick to this rule.
33:28It was spotted once that messed up KitKats ended up in a large blue bin.
33:32Then, they go through a reworking process.
33:36The candy is first combined with cocoa liqueur.
33:39Then, some sugar is added there, and in the end,
33:42the manufacturer gets the paste that's used to glue the waffles inside each KitKat bar.
33:47So the KitKat filling is made of messed up KitKats.
33:53Rhubarb stalks are safe to eat, while its leaves are kind of toxic because of the oxalic acid they contain.
33:59This fact is pretty boring, but what if I tell you you can literally hear it grow?
34:05This guy grows so fast that the buds crack open, and you can hear a specific sound.
34:11Some people even claim they hear rhubarbs creaking constantly during the growing season.
34:18If you think corn kernels are only yellow, prepare to be surprised.
34:22There's rainbow corn.
34:24It's not the gift of nature, but rather selective breeding.
34:28This type of corn is called glass gem corn for a reason.
34:32First off, the kernel indeed looks like it's made of glass.
34:35And as for gems, the jewel-colored ears do look like precious stones.
34:40Each kernel is unique.
34:42This kind of corn was selected over many years by Carl Barnes.
34:46A part Cherokee farmer and breeder from Oklahoma.
34:49People who made popcorn with this corn claim the popcorn is colorful too.
34:57Worcestershire sauce wasn't invented deliberately.
35:00Back in the 1830s, Lord Sandys came back home to England from India.
35:05India is famous for its delicacies.
35:07But Lord Sandys especially loved one sauce.
35:10He went to a drugstore where he asked two chemists, John Lee and William Perrins, to prepare something similar for
35:17him.
35:18They prepared a whole batch and intended to sell it.
35:21But the veggie and fish odor was so unpleasant that they decided to keep the batch in the cellar for
35:26some time.
35:27Soon after, they forgot about those barrels with sauce.
35:31Obviously, the sauce got fermented.
35:32The chemists only rediscovered the batch two years later.
35:36These guys must have been adventurous eaters since they tried it.
35:40And it was mellow.
35:44Hey, look at those french fries.
35:46Yeah, some of them have a few unusual black spots on them.
35:49If you're a fast food lover, you've probably seen it at least once.
35:53It's not anything bad and it doesn't mean these fries are not suitable for eating.
35:58These are just so-called pockets of sugar.
36:00The reason why they appear is simple.
36:03If the french fries are stored in the refrigerator, the starch they contain turns into sugar.
36:09When the cook gets them out of the fridge and starts deep frying,
36:12the high temperature makes the sugar on the outside cook before the inside is fully cooked.
36:17So basically, these are just extra caramelized spots.
36:21The downside here is that those sugars can leave a burnt taste.
36:27Carrots have their sugar trick too.
36:29They're way sweeter in winter.
36:31Thing is, carrots developed a kind of physiological response to stop ice crystal formations.
36:37Those formations can damage the carrot and increasing the sugar content helps prevent it.
36:44If you ever see duck sauce, just a piece of information for you.
36:48It has nothing to do with ducks.
36:50It's really sweet to taste and the main ingredient is fruit stones.
36:54Plum, peaches, and apricots provide the best stones.
36:59To spice it all up, it's necessary to add sugar, vinegar, ginger, and chili peppers.
37:05Sweetness and spices are mixed together,
37:08making this sauce a perfect condiment for all sorts of spring rolls and many other fried and salty dishes.
37:16It's hard to believe it, but the cheese puffs we all love used to be rubbish in the 1930s.
37:22One day, Edward Wilson noticed that some corn got squeezed out of one of the machines
37:27at a factory that produced flaked food for animals and formed ribbons.
37:32Those ribbons seemed curious, so Edward decided to take them home and season them.
37:37He also noticed that the puffy corn hardened if it was exposed to air.
37:42The experiment turned out to be a success, so it was later developed into a world-famous snack.
37:50What's in common between peanut butter and an engagement ring?
37:54Both of them contain diamonds.
37:56A scientist from Germany learned how to turn peanut butter into diamonds.
38:00He extracted the oxygen from CO2.
38:03He got the carbon and then put it under intense pressure.
38:07In the end, he got real diamonds.
38:10Sounds easy, but it's not.
38:12He took ordinary peanut butter and pressurized it with powerful machinery.
38:16The pressure was 1.3 million times higher than the air around us.
38:21Then he heated it all to temperatures that can be found 500 miles below the Earth's surface.
38:27Technically, the scientist simulated the way crystalline structures are formed in the Earth's lower mantle.
38:32So if you already grabbed a jar of PB to turn it into diamonds, grab some jello and bread too.
38:38A sandwich is the only thing you can do without special equipment.
38:44One more tricky question for y'all.
38:46What contains more protein?
38:48A steak or broccoli?
38:50The answer is broccoli.
38:52There's a teeny tiny detail though.
38:53It contains more protein per calorie than meat.
38:57So 100 calories of broccoli will give you more protein than 100 calories of meat.
39:01Another bonus is that broccoli doesn't have trans fats and cholesterol.
39:07The last riddle here, promise.
39:10So what's more energizing, an apple or a cup of coffee?
39:14Sorry coffee fans, apple are as good as your favorite drink.
39:18So the next time you feel you're low on energy, try to grab an apple instead of a double espresso.
39:23Apples are rich in minerals, vitamin C, carbohydrates and fiber.
39:28So they will give you as much energy as coffee can give, probably even more.
39:35People still don't know exactly how potato chips were invented.
39:39But one legend claims they were invented in 1853 by a chef at a luxurious Saratoga Springs, New York restaurant.
39:47People loved french fries there.
39:49But one customer wasn't satisfied with their quality and complained they were too thick.
39:54George Crumb, the chef of that restaurant, had to cook thinner french fries.
39:59The picky client wasn't satisfied once again.
40:02The chef got really mad at him, no surprise.
40:05It was the third time he cooked the same dish for that client.
40:09So he deliberately made those fries paper thin.
40:12The batches were so thin that it was impossible to eat them with cutlery.
40:17Surprisingly, the finicky eater finally loved the dish.
40:20The recipe soon went viral and potato chips appeared in all the American grocery stores.
40:27The only thing that changed.
40:28It was intended as a hot dish but turned into a fast snack in the end.
40:35Fancy a fruit salad?
40:36If you ever want to grow all the ingredients for it, you don't really need separate trees.
40:41All you need is a multi-grafted tree.
40:44It can have different varieties of the same fruit or completely different types of fruits.
40:48It's possible to grow up to six different fruits on one tree.
40:54The Caesar salad has nothing to do with ancient Rome and Julius Caesar.
40:59This salad is Mexican and its story started in Tijuana.
41:03It was invented by accident by restaurateur chef Cesar Cardini.
41:08One day, he simply ran out of food but was in the middle of a large celebration.
41:12All he could do was throw a bunch of random ingredients and present them as a salad.
41:18The unique dish had a huge success and spread all over the world.
41:22There's one thing that's not unique about this salad today.
41:25Many supermarkets offered their version of Caesar salad with a white mayo-based dressing.
41:31Originally, the dressing was yellow and it had a whole range of ingredients.
41:35To cook it, you need to mix minced garlic, anchovies, and raw egg first.
41:40Then you'll need to add some olive oil.
41:43The last part requires lime juice, Worcestershire sauce, Dijon mustard, and sure thing, salt and pepper to taste.
41:50Voila!
41:52Even if you think sprouted garlic isn't suitable for eating, it's not really so.
41:57The only problem you may have is that sprouted garlic tastes harsher.
42:01So you don't want to add it to salads, including the original Caesar salad.
42:06But I guess you wouldn't even notice its harshness if you add it while cooking.
42:11You decide to try a new coffee brand that has a nice golden packing and proudly says 100% coffee
42:18on it.
42:19But it tastes nothing like your favorite drink.
42:22Don't blame yourself for being the worst barista on the planet.
42:25The substance you just purchased might just not be the real thing at all.
42:30It's so expensive because of how it's made.
42:33Coffee plants can't be hurried to grow.
42:35Depending on the type of coffee, it takes a coffee tree about 3-5 years to start bearing fruit.
42:43Coffee farming is a people-powered industry, from planting to processing.
42:48Coffee farms are often huge, so you need many workers to plant all those new trees.
42:53And it takes about 2,000 hand-picked Arabica coffee cherries to make a single roasted pound of coffee.
43:01If you want to get the best out of the variety of options, don't fall for labels saying 100%
43:06pure coffee.
43:07If it doesn't say 100% Arabica, they must have mixed in cheaper Robusta beans, which can make your coffee
43:14taste bitter.
43:16Check the roasted on date for freshness, not the best by date.
43:20When a brand offers a gazillion artificial flavors, it's a sign they're not confident in their beans' quality.
43:27A good roaster might have a few unique flavors, but not a whole buffet.
43:34In Japan, you'll find wasabi all over the place.
43:37But chances are, if you've tried it outside of that country, you've had a fake.
43:42True wasabi doesn't come from your regular horseradish plant.
43:46It's more like a root vegetable made from the underground stem of the wasabi plant.
43:51This stem is grated to make the real wasabi paste.
43:56Growing wasabi plants isn't easy as they only like clear, running stream beds in Japan's mountain river valleys.
44:04That's why the real thing is so pricey.
44:07Fake wasabi is usually a mix of regular European horseradish disguised as the real deal.
44:12You'll find it in squeezable tubes, little packets, or as a powder you mix with water.
44:18These products often contain just a tiny bit of the real stuff, usually 1 to 3%.
44:25It helps cut costs a lot.
44:27If you want to check if you've got real wasabi, check the texture.
44:30If it's super smooth and pasty, you're likely dealing with pureed horseradish.
44:35But if it's got a gritty feel, like it was freshly grated, it's more likely the real deal.
44:41Authentic wasabi is always served fresh because its flavor and zinginess vanish quickly once it's grated.
44:50The only Parmesan that you can really call this way gotta come from the Emilia-Romagna region in Italy, especially
44:57Parma, or a certain part of Lombardy.
45:01There are only about 300 certified dairies in that area that can make genuine Parmigiano-Reggiano.
45:08And they've got to age it for at least a year to get those super important umami-flavor crystals going.
45:14Some of it ages for up to 100 months or longer.
45:17The authentic Parmesan wheels are marked with a DOP stamp,
45:22Denominazione di origine protetta,
45:24basically saying it's the real deal from the right place.
45:29Italian Parmesan is easy to find in most stores,
45:33but there are other options that can be cheaper.
45:35That's because American-made Parmesan only needs to be aged for 10 months.
45:41And some grated blends can have up to 4% fillers,
45:45like rice flour or wood pulp cellulose.
45:49The legit Parmigiano-Reggiano cheese only has three ingredients,
45:54and one of them is milk from cows raised in the same region.
45:59Plus, they've got some strict rules about what those cows can't eat,
46:03like fermented grain.
46:08Maple syrup fans, this one's for you.
46:11Did you know that to produce your favorite pancake topping,
46:14artisans have to tap maple trees that can grow more than five stories tall,
46:19extract sap, and then boil it down?
46:22It's an age-old craft,
46:24passed down through generations,
46:26from indigenous peoples to modern-day syrup makers.
46:29But many of the bottles with sticky sweet syrup inside have nothing to do with that process.
46:35Pancake syrup, or table syrup,
46:38is a mix of corn syrup, caramel coloring, and flavoring.
46:41If you see these ingredients on the label,
46:44it's a tell-tale sign you aren't dealing with the real maple syrup.
46:48The consistency of your purchase is another giveaway.
46:51The authentic maple syrup is runny.
46:53That's why you can pour it easily.
46:55Pancake syrup is thicker and stickier.
46:57The price can't always give away a fake in this case.
47:00It can be affordable even for the real product.
47:11Another item that often gets counterfeited is designer bags.
47:15To make sure you're buying the real thing,
47:17give that purse a good feel.
47:19If it's supposed to be leather,
47:21it better feel and smell like it.
47:24Counterfeiters often skimp on quality materials.
47:27Check out the zippers, buttons, or any metal parts.
47:31They should feel solid, not lightweight or cheap.
47:34And of course, no chipping allowed.
47:37Look closely at the seams.
47:39Sloppy or uneven stitching is a big red flag.
47:43The inner lining is another giveaway.
47:45Feel it and make sure it matches the brand's quality.
47:48Pay attention to the brand logo.
47:51Authentic ones are all about the details.
47:53The same goes for the label inside the bag.
47:56Get familiar with how it should look so you can spot any slip-ups.
48:00Check the number and placement of pockets.
48:03Each model has its own design.
48:05If it doesn't match up, something's fishy.
48:10Shady dealings with extra virgin olive oil date back to ancient Rome.
48:14Back then, tricksters would sell low-quality oil or mixes under the fancy EVO label.
48:20Nowadays, most legit extra virgin olive oil comes from Spain, Italy, or Greece.
48:26They produce it by squishing ripe olives without heating or chemicals.
48:31Good EVO might cost you around 10 bucks for a 17-ounce bottle.
48:36Fraudsters have gone undercover amidst real producers, making it tough to spot the fakes.
48:42But you have more chances of finding the real thing if you avoid blend or light varieties on the label.
48:50Check the pressed-on date.
48:53It should be less than a year old since the oil loses its fruity vibe after a couple of years.
48:59If there's a harvest date and details like the producer's name or olive type, it's likely legit.
49:06Some high-quality oils note the free fatty acidity, FFA, level, which is a good sign.
49:13Don't automatically trust fancy packaging or high prices.
49:17Because even an expensive bottle can be past its use-by date.
49:25If you like to cook, cinnamon, mint, nutmeg, sage, and other spices must always be in your kitchen cabinet.
49:31But you can't be sure you've got the real thing unless you're prepared to pay a hefty price for them.
49:38When you break it down by the pound, some of them, like vanilla and saffron, are as pricey as precious
49:44metals like silver and gold.
49:46And where there's value, there's a dark underbelly of fraud.
49:51This multi-billion dollar industry is a playground for tricksters looking to make a quick buck.
49:58If you don't want to add something fake to your meals, the best you can do is buy the spices
50:04whole and grind them yourself.
50:06If possible, try to find a retailer that sells spices in bulk.
50:09You'll be able to see them yourself, and you won't miss the aroma of real cinnamon or oregano.
50:18If you're planning to buy a designer watch, look closely for any blunders or defects on the watch.
50:26Designer watches are usually made with high-quality standards, so things like chipped paint, scratches, or spelling errors are rare.
50:35Also, check if the clasp works, and if the watch keeps accurate time.
50:41Genuine designer watches have precise, clear engraving created by skilled watchmakers.
50:46If the lettering looks messy or hard to read, chances are it's a fake.
50:51Designer watches are made with valuable metals and intricate parts, so they should feel a bit heavier than they look.
50:57If a watch feels surprisingly light, it might be fake.
51:02Real luxurious watches have unique serial numbers that should be precisely laser-etched, not sloppily printed.
51:09Make sure these numbers match the case and warranty numbers.
51:13Simply search online or contact the manufacturer's customer service to confirm you've got the real thing.
51:20So, you're watching your favorite cooking show, when suddenly, the star chef adds a pinch of salt to some jam
51:27that's supposed to go into a dessert.
51:28You pick up the phone to call and complain, but right then, the chef explains.
51:34It turns out that adding salt to fruit is a common thing in different cuisines across the world.
51:39Like in Mexico, they like to spice up mango and citrus fruits with salt and chili powder.
51:45You can try mango with a shrimp taste in the Philippines and salted watermelon in the southern states.
51:51So, how does it work?
51:52Well, let's say you're eating a raw mango sprinkled with salt.
51:56With the first bite, you notice the salty flavor, and the sweet-fruity taste is then slightly delayed.
52:02It feels as juicy and amazing as ever.
52:05It's most likely because salt affects the sweet-taste receptor for sugar, and then really magic happens on a molecular
52:12level.
52:13One study even found that we have more sugar detectors in our taste cells than scientists previously thought.
52:19One of those detectors must direct sugar to a sweet-taste cell when it gets in contact with salt.
52:25You can try and put salt on any fruit you like, but the effect will be different.
52:29Salt can make sweeter fruits like cherries and strawberries even sweeter and balance the flavor of grapefruit, pineapple, and watermelon.
52:37Just take a ripe fruit and slice it the regular way, and sprinkle the pieces with salt.
52:42Large, flaked sea salt might taste more intense, plus it looks more beautiful.
52:47After 10 minutes, your gourmet dessert will be ready.
52:51So, you need to chop up a heap of iceberg lettuce, but that tough core in the middle doesn't want
52:56to leave.
52:57Just hold the lettuce head in both hands with the core end down and slam it against a cutting board
53:03or some other solid surface.
53:05Not your brother.
53:06Now, you should be able to pull the core right out of the bottom and slice the rest of the
53:11lettuce without a problem.
53:13The next time you take butter out of the fridge and struggle to spread it because, you know, it's hard
53:19as a rock, reach for your grater.
53:21With its help, you'll easily flake off tiny pieces of butter that will melt instantly on a warm toast.
53:27You can also spread them much easier on cold bread without putting your sandwich in the microwave or waiting for
53:33a while to soften the butter.
53:35Professional bakers approve of this tip and have been using it for a long time.
53:40When you're frying something, you first heat the pan and then put the food on it, right?
53:45Well, this logic won't work if you want to make your bacon crispy.
53:49On a hot pan, the meat will cook before the fat can melt out of it.
53:53Your bacon will be too fatty and rubbery, so you gotta lay the strips on a cold pan and then
53:59turn on medium-low heat.
54:01The fat will render out of the meat and the final result will be super yummy and crispy.
54:07Have you ever tried boiling pasta in a frying pan?
54:10I know it sounds a bit weird, but it can actually help you save a lot of time, water, and
54:15energy.
54:16Instead of filling a huge pot with water and waiting for it to boil, put your pasta in a frying
54:21pan and cover it with cold water and add some salt to it.
54:25Your pasta will be cooking while the water is getting to the boiling point, so it'll be ready much faster
54:31than normal.
54:31And the water that's left in the pan will make an excellent base for a sauce because it's filled with
54:37starch.
54:38Mix it with pesto, tomato sauce, and garlic butter.
54:41Mmm, it tastes like it's straight out of a gourmet restaurant.
54:45Now, the secret to cooking the most delicious and fluffy mashed potatoes is to dry them before you mash them.
54:52After boiling, you can either put them in a pot and leave them over low heat on the stovetop or
54:57keep them in a baking sheet in a low oven.
55:00Then add melted butter that will coat the starch in the potatoes and only then slowly add milk.
55:07Now your mashed potatoes will have the best possible structure and flavor.
55:12If you've shed enough tears over onions when trying to slice them, this one is a must-try for you.
55:18Peel the onions, cut them in half, and leave them in a fridge in a bowl of iced water for
55:23half an hour before you start cooking.
55:26The reason behind your tears is the sulfur that onions take from the soil while growing up.
55:31When you damage its cells, the acids contact the enzymes that start a whole bunch of reactions and release a
55:38chemical that makes your eyes water.
55:40Then, freezing the onion can weaken that chemical.
55:43To minimize it even more, only use a sharp knife to slice onions.
55:47This way, you'll do less damage to its cells.
55:51It's much easier to peel an avocado if you freeze it first.
55:55Just put it in the fridge as it is, give it some time, and then take it out and hold
56:00it under warm running water.
56:01Now, you can peel it easily after you make a couple of criss-cross incisions.
56:06The best way to keep herbs fresh and juicy is to store them like flowers.
56:11If you don't have the right size vase or vase, take a mason jar or a water glass and fill
56:18it with an inch of water.
56:19Now, put the herbs inside as you would do to your roses.
56:23For parsley and cilantro, cover the jar with a plastic bag and store the bouquet in the fridge.
56:30Basil loves sunlight, so you better leave it uncovered on the counter.
56:34If you've made too much sauce or have some leftovers in a can that doesn't seem to be enough for
56:40anything,
56:40you can save it from the trash can.
56:42Pour the sauce into an ice cube tray and keep it in the freezer.
56:46Now, if you need to spice up a meal, you can always add a couple of sauce cubes to it.
56:51Plus, as a bonus, which is redundant, the sauce will last longer this way than it would in the fridge.
56:58Do your meatballs always turn out to be perfectly the same shape and size?
57:03Then skip this one.
57:05But if you're like me, just use an ice cream scoop to get the right amount of your minced meat
57:10mix.
57:11Try saying that five times.
57:12The balls will be the ideal shape and your fingers won't get sticky.
57:16The easiest and probably the most beautiful way to slice a mango is to turn it into a hedgehog.
57:23Wash the mango under running water.
57:25Don't squeeze it while doing it.
57:27Now, put it straight up on a cutting board and cut it into three pieces from the top downwards.
57:33Just leave that flat pit in the middle piece.
57:36There isn't much you can do with it anyway.
57:37Now, your mango will have two cute cheeks.
57:40I mean, its fattest parts.
57:42Next, make crosswise and lengthwise cut in the mango cheeks.
57:46Leave some even distance between the incisions and don't go all the way through the skin.
57:52Now, press on the back side of the mango until the flesh pokes out.
57:56Does it look like something to you?
57:58Yep, a hedgehog.
58:00Hence the name of this slicing method.
58:01The final step will be to slice off the mango cubes into a bowl.
58:06Then eat.
58:07Now, this one has all the potential to become your new breakfast favorite.
58:11You can cook an omelet in a mug.
58:14Take a large microwave-safe mug and coat the inside of it with olive oil or spray it with cooking
58:20spray.
58:20Add two eggs and one tablespoon of milk and mix them with a fork.
58:25Now, add salt and pepper and any cheese, veggies, and herbs you like.
58:29Put it in the microwave on high for 30 seconds.
58:32Take it out, stir it with a fork, and then put it back for another 30 seconds.
58:37And voila!
58:38Your breakfast is served.
58:40Oh, be sure to use another mug for your coffee.
58:43Otherwise, you get eggs in your coffee, and nobody has a recipe for that.
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